Shrimp chilaquiles recipe is an all time favorite in our house. Breakfast, lunch or dinner, this skillet will satisfy your cravings any time of the day.
Validation is basic human necessity. We’re all looking for someone to see us, tell us we’re doing a good job, and make us feel wanted and important. I would be willing to bet that the majority of people would say that they feel under appreciated from time to time, me included.
This week has been particularly tough since Summer has been keeping us up at night crying in her crate. One day in particular after a long sleepless night, I was buried in work, staring down a long list of personal errands, and on the brink of tears all day long.
After leaving the office I still had to load both dogs in the car and take them to the vet.
I thought I was going to have a meltdown.
I know I was just over tired, but I kept thinking to myself, “Just for once can someone please help me?! Doesn’t anyone see I’m drowning here?!?”
We arrived at the vet’s office to an outpouring of love.
Olive has long been a very popular dog with the entire staff, and almost every single technician came out to say hello when they heard we were there.
Of course, no one can resist a puppy so everyone was also ooh-ing and ahh-ing over Summer, but what really got me was the vet’s comments on what a beautiful and well behaved dog Olive was, and what a wonderfully sweet and friendly puppy Summer was. “I don’t even need to give you the puppy welcome packet, you’re clearly doing a great job with these dogs”.
I cried in the car on the way home. The best feeling in the world is for someone to notice, and validate your efforts, especially when it’s needed the most. The simplest words can make the hugest difference in someone’s day.
The icing on the cake was that The Hubs took over doggy duties that night so I could catch up on sleep. He saw me drowning and helped me.
Grilled Corn and Shrimp Chilaquiles
All of this has absolutely nothing to do with chilaquiles. This is what’s on my mind these days, and chilaquiles are what’s on my plate.
Sometimes I wonder if people even read what I write in these blogs, or if they just skip straight to the recipe. I actually don’t care either way. I’m going to continue to write about what’s going on in my brain while simultaneously showing what’s on my table. This is me. This is Betsylife. I make the rules. It doesn’t have to make sense.
If you do decide to give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More Simple Shrimp Recipes
- Shrimp and Bacon Pasta with Crispy Kale
- Low Country Boil Grill Packets
- Chili Tangerine Shrimp Tostadas
**This post was updated in 2019
Grilled corn and shrimp chilaquiles
Simple shrimp recipes are the best. This easy chilaquiles recipe is an all time favorite in our house. Breakfast, lunch or dinner this skillet will satisfy your cravings any time of the day.
Ingredients
For the avocado cream sauce
- 5 oz plain greek yogurt
- 1 avocado
- juice from 2 limes
- 1/2 cup cilantro finely chopped
For the chilaquiles
- 2 ears corn husks and silks removed
- 1 lb shrimp peeled and deveined
- 2 tablespoons olive oil
- salt and pepper
- 3-4 cups tortilla chips
- 1 1/2 cups salsa
- 1/4 cup queso fresco
- 1/4 cup red onion thinly sliced
- cilantro for garnish
- fried egg optional
Instructions
To make the avocado cream sauce
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Combine all ingredients in a blender or food processor. Blend until smooth. Refrigerate until ready to use.
To make the chilaquiles
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Heat grill to medium heat. Wrap corn in foil and cook for 30 minutes, turning every 10 minutes until charred. Remove from grill and cut kernels from cobs
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Sprinkle shrimp with salt and pepper. Heat a skillet to medium high heat. Add olive oil and cook shrimp until pink, about 6 minutes. Set shrimp aside.
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Pour salsa into skillet, add chips and toss until all chips are coated in salsa. Simmer for 5 minutes.
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Top with shrimp, grilled corn, queso fresco, red onion, avocado cream sauce, cilantro and eggs.
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Cheyanne @ No Spoon Necessary says
July 19, 2015 at 8:20 pmFirst of all, I read every.single.word. of your post. It was all too familiar and made my heart tinge a little at your unappreciation. I hear you. And I can relate. You are right, the teeny-tiniest little complement or validation goes a LONG way! I’m so glad you got some love from both the vet and the hubs. 😉
Now on to these delightful chilaquiles. Love them! I actually made Chilaquiles the other day, but they weren’t for the blog (they were too quickly shoveled into my face.) And they weren’t as fancy and fully loaded as these babies! LOVE all your toppings, especially the fried egg- because those are delish on everything! These look perfect! Thanks for sharing the yum and cheers- to validation and receiving a little help every once in a while♡
betsy says
July 20, 2015 at 9:18 pm<3
Thalia @ butter and brioche says
July 19, 2015 at 11:31 pmI love Mexican but chilaquiles are something I never have made before.. they do look so flavourful and delicious. Something I have to make. Thanks!